Rosemary & Garlic Roast Potatoes2016-01-06
- Servings : 6
- Prep Time : 20m
- Cook Time : 32m
- Ready In : 52m
Nothing beats a roasted potato laced with garlic and fresh rosemary.
- 900g red potatoes, unpeeled and cut in large chunks
- 1⁄4 cup olive oil
- 5 garlic cloves
- 1 tbsp fresh rosemary, chopped ￼
- Salt and pepper, to taste
In a saucepan large enough to hold all of the potato chunks, bring water to a boil. Add the potatoes, and boil for 2 minutes. In a large bowl, combine the oil, garlic, rosemary, salt and pepper.
Drain the potatoes well, and add to the oil and garlic mixture. Mix gently, but thor- oughly. Cover the bowl, and let sit for at least 20 minutes or up to 2 hours.
Preheat the oven to 230°C. Place the potato mixture in a roasting pan and bake for 20 minutes. Toss the potatoes with a spatula and return to the oven for 10 more minutes until cooked through and golden brown. Check seasoning, and add more salt or pepper as needed.